Ate Greek yogurt for the first time...

When Chobani first came out I didn't like it. I have since found out that I enjoy Dannon and Fage Greek yogurts.

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i second the dannon. . i use their greek vanilla to make my own fruit and yogurt parfaits with protein granola. . and occasionaly a little PB2 mixed in. . mmm pb&j.

I agree with the advice to try different brands. I don't care much for Chiobani, but I think that Fage is very, very good. I can eat the plain straight by itself and don't find it to be overly bitter at all.

I like yogurt, especially greek yogurt, and mostly buy the plain kind. If I want to have it sweet, I add fruit, maybe honey, powdered sugar, or splenda. (Mostly I eat it in savory dishes, or in smoothies or mixed with oats or oatmeal.)

But even though I like yogurt, I'm not sure I see the point to forcing yourself to eat something you don't like. Is there some nutritional benefit you think you'll get from yogurt that isn't available from some other food you like better (like milk or cottage cheese or possibly many other things, I just mention those because they're essentially the same food as yogurt, just processed in different ways -- well, except for the probiotics. How do you feel about kimchee?)

Edited to fix typo.

Noel_57 wrote: »

Other than it's not as runny as other yogurts, I see no difference in the greek type.

Me either.

I like Fage for greek yogurt, or siggi (which maybe is something else similar). But also like regular yogurt a lot. I like both plain with fruit I add, although this PB2 idea is intriguing. I'd thought about adding almond butter, but I didn't think it would mix well.

I suggest not getting the 0% next time, get regular. Fat is good for you and when you compare calories the 0% isn't really helping.

AnvilHead wrote: »

Taste is subjective. I go through anywhere from 1-4 containers of Oikos Triple Zero greek yogurt per day, love the stuff. Tastes good, reasonably satiating and a good protein source.

When I want flavored yogurt, I agree. Oikos is pretty tasty. Some flavors. I didn't care for the peanut butter banana, but I love the mixed berry, the peach, the vanilla, and the banana.

I'm not fond of Greek Yogurt ... and it's too high in calories for me. I go with the no fat, no sugar yogurt. It has a much nicer texture and flavour.

Absolutely try various brands to find what you like, the yogurt reflects the milk used.

I'm partial to all the Stoneyfield variants (regular and Greek, with a pleasant organic milk source) and Cabot (available from my usual grocery stores); I usually avoid Chobani. My alternates are Fage and store brands when I can't get my preferred. I'm in the USA Middle Atlantic area.

I admit I actually don't EAT yogurt that much, although I go thru 1-2 qts/wk for family cooking purposes. I use plain, full-fat yogurts in daily smoothies and as marinade and dip/salad dressing bases (sometimes low-fat but never no-fat for these purposes). I sometimes just eat the bottom 1/2 cup or so of a tub by itself or with fresh fruit if I want to empty the tub and have a "treat" at the same time.

amusedmonkey wrote: »

Have you ever tried it savory? The tartness lends itself better to savory flavors. Try the plain kind using it as a spread on bread like you would cream cheese. It also works nicely if you add garlic powder, paprika...etc to it and use it as a veggie dip. I have grown up eating it and I still can't do the sweetened kind, except when I make a plain greek yogurt and grapes sandwich.

I forgot to mention that most varieties here come already lightly salted, so you may want to add a bit of salt.

amusedmonkey wrote: »

Have you ever tried it savory? The tartness lends itself better to savory flavors. Try the plain kind using it as a spread on bread like you would cream cheese. It also works nicely if you add garlic powder, paprika...etc to it and use it as a veggie dip. I have grown up eating it and I still can't do the sweetened kind, except when I make a plain greek yogurt and grapes sandwich.

Although I love Greek yogurt drizzled with honey, I have also been using it extensively on baked potatoes and mixed into tomato or squash soup. Awesome in so many different ways, and helps me nail my protein macro.

VlpW wrote: »

Fage whole milk or 2% reigns supreme. It's fluffier with an almost cheese-like effect. I love to plop some sugar free jam in the middle of a bowl of it and dip Wheat Thins in it! I also love to mix sugar free instant pudding mix into Greek yogurt. It magically makes this cheesecake texture that is wonderful, especially with graham cracker crumbs. I use the less expensive fat free Kroger brand for that. These indulge my obvious sweet tooth, lol.

I tried this, it did not mix well and made my yogurt really gross which was upsetting because I loved the idea

ktekc wrote: »

i second the dannon. . i use their greek vanilla to make my own fruit and yogurt parfaits with protein granola. . and occasionaly a little PB2 mixed in. . mmm pb&j.

This is what I buy too, the dannon light & fit greek vanilla and add 3g PB2 powder and mix it in... omg it tastes like a nutter butter cookie

mjbnj0001 wrote: »

Absolutely try various brands to find what you like, the yogurt reflects the milk used.

I'm partial to all the Stoneyfield variants (regular and Greek, with a pleasant organic milk source) and Cabot (available from my usual grocery stores); I usually avoid Chobani. My alternates are Fage and store brands when I can't get my preferred. I'm in the USA Middle Atlantic area.

I admit I actually don't EAT yogurt that much, although I go thru 1-2 qts/wk for family cooking purposes. I use plain, full-fat yogurts in daily smoothies and as marinade and dip/salad dressing bases (sometimes low-fat but never no-fat for these purposes). I sometimes just eat the bottom 1/2 cup or so of a tub by itself or with fresh fruit if I want to empty the tub and have a "treat" at the same time.

I meant also to say, I recently tried Skyr, an Icelandic yogurt. Very good, very thick and creamy, but available only in smaller cups and locally only at Whole Foods. I'd have to make a special trip to get it.